75g mixed dried fruit (sultanas, currants and candid peel)
150ml double cream
Instructions
Preheat oven to 170 °C/150OC (fan)
Grease and line a loose bottomed 22 cm (8½ inch) spring form cake tin.
Make a black cup fo tea - but you only want about 100ml of water to make the tea with
Pour into a bowl and add the dried fruit and leave to saok (you coudl do this overnight if you have time but I had 15 minutes!)
Cream the butter and 50g of the caster sugar until light and fluffy
Add 1 of the eggs and beat again
Add 1 tsp of the mixed spice and 50g of four and fold in
Pour into your tin and spread over the base
Separate the 4 remaining eggs.
Whisk the egg yolks and the remaining sugar until thick and creamy.
Add the caerphilly and cream cheese and mix in well.
Fold in the remaining flour, the mixed spice and the soaked fruit and the double cream.
Whisk the egg whites until stiff and then fold into the mixture.
Pour into the tin and smooth over
Bake for 1¼ hours until firmish - it can have a slight wobble, and the top needs to be spongy, like a cake, to the touch.
The turn the oven off and leave for at least 1 hour with the door ajar.
Remove the cheesecake from the oven and leave to cool completely. Once cooled place in the fridge for a few hours - I left mine overnight ideally before removing from the tin.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/11/bara-brith-inspired-caerphilly-cheesecake.html